Peanutty “I-Can’t-Believe-They’re-Kelp Noodles” Bowl

I’m on a kelp noodle kick. This time I switched it up and made a version with shrimp and edamame in a peanut sauce. Yummmm. Even though it’s pretty low-carb, these bowls are packed with protein to keep you feeling full. (If you’re like omg that’s it? Split between 2 servings instead of 3 or add another pack of noodles.) I really like how these noodles have a distinct crunch and adopt whatever flavor profile you’re using. They’re perfect for a Thai-inspired dish, so have at it and dig in to Peanut Shrimp Kelp Noodle Bowls.

* Note: use two packages for lots o’ noodles and 16 oz shrimp for 4 servings. If this seems “too light,” use 1 package of noodles for 1-2 servings. Adjust the shrimp and edamame accordingly.

Directions.

Spray a wok or large skillet with coconut oil cooking spray and heat over medium heat. Once pan is just hot, add garlic, red onions, ginger and shrimp. Cook shrimp until just pink and opaque, about 3-4 min. Remove shrimp from pan.

While shrimp cooks, whisk soy sauce, PB2 and water (or regular peanut butter using water as needed to thin) in a small bowl until a smooth sauce forms.

If you want a richer sauce and don’t mind using more dishes, try this Peanut Sauce.

To the same hot wok used to cook the shrimp, add carrots, edamame, kelp noodles and peanut sauce. Sauté for 4-6 min and toss well so noodles are coated and absorb the peanut sauce.

Remove noodles from pan and toss with shrimp.

Split the noodles and shrimp between three bowls. Top each bowl with sriracha and sesame seeds.